Rosemary Steak Marinade

I’m not sure how it is around your house but steak has become a rare meal around ours.  It’s just so ridiculously expensive that I rarely buy it.  When I do decide to splurge I want a very flavorful cut of meat and a good marinade.  I prefer a ribeye and my local store has bone-in ribeye only.  Yes, I suppose I could cut the bone out but after trying these I could swear they have a better taste.  However, after doing a little online research, it appears that it may be my imagination because it may actually be a myth that bone-in makes meat better.
Ribeye or Sirloin, bone-in or boneless, this is a great marinade.  I like to marinate a steak in this marinade 5 to 6 hours for best flavor.  Also, check out this Ranchman’s Steak Butter to give your steak even more flavor!
Rosemary Steak Marinade
 
Author:
 
Ingredients
  • 4 steaks
  • 1 sprig of fresh rosemary
  • 1 c. dry red wine
  • ¼ c. soy sauce
  • ¼ c. Worcestershire sauce
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
Instructions
  1. Add rosemary to a food processor and pulse about 4 times. Add wine, soy sauce, Worcestershire sauce, salt and black pepper and pulse a few times to mix.
  2. Place steaks in a large dish with sides. Prick steaks on both sides with a fork. Pour marinade over steaks and let stand at room temperature for 2 - 3 hours.
Share Button

Pizza Pinwheels

This is great for parties, after school snacks or even a meal.  I found this recipe years ago, when my kids were small.  It was so easy on those ballgame nights when I needed something quick.  I could even throw them in a bag and take them to the park with us.

 

Pizza Pinwheels
 
Author:
 
Ingredients
  • 1 8-oz. can Crescent rolls
  • 2-3 tbsp. grated Parmesan cheese
  • ⅓ c. finely chopped turkey pepperoni
  • ½ c. shredded Italian cheese blend
  • ½ c. spaghetti sauce, if desired
Instructions
  1. Heat oven to 350 degrees. Spray a cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles, pressing perforations to seal.
  2. Sprinkle Parmesan cheese, pepperoni and Italian cheese blend over each rectangle.
  3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
  4. Bake 13 - 15 minutes or until edges are golden brown. Serve warm with warmed spaghetti sauce or dipping, if desired.
Share Button

Strawberry Pudding

Wes finally went back to school today.  I’m so glad that he’s feeling better.  Now, Greg is running a low-grade fever and my throat is really sore.  Hopefully we won’t feel any worse though.  While Wes was sick and home from school he asked me to make him a Strawberry Pudding.  He loves it and can put most of it away by himself.

You can make this pudding in any flavor you like, use bananas instead of strawberries, stir coconut into the pudding before pouring over wafers, or add cocoa with the sugar and flour to make a chocolate pudding.

Oh, and a shout out to Savannah for making the bowl in my picture today.  She made it several years ago, & I love it, I just wish I had a set!

 

Strawberry Pudding
 
Author:
 
Ingredients
  • 6 tbsp. butter
  • 1½ c. sugar
  • ½ c. flour
  • 3 c. milk
  • 3 eggs, separated
  • 1½ tsp. vanilla extract
  • 1 lb. strawberries, sliced
  • about half a box of Nilla wafers
  • ¼ c. sugar
  • ¼ tsp Cream of Tartar
  • ½ tsp. vanilla extract
Instructions
  1. Line a 9 x 13-inch baking dish with Nilla wafers. Top with half of the slice strawberries. Place another layers of Nilla wafer on strawberries then layer remaining strawberries. Set aside.
  2. In a large, heavy saucepan melt butter. Add sugar and flour and whisk together.
  3. Whisk egg yolks into the milk (set egg whites aside for meringue). Add milk & egg yolks to sugar mixture in saucepan. Cook over medium heat until thickened, stirring the entire time. Remove from heat and stir in vanilla. Pour over Nilla Wafers & strawberries. Set aside while you prepare the meringue.
  4. For meringue: Combine egg whites, cream of tartar and vanilla extract. Beat with an electric mixer until soft peaks form. Continue beating while slowly adding the sugar. Beat until stiff peaks form.
  5. Spoon meringue over pudding and spread to cover. (This does not make a thick meringue.) Bake in a 350 degree oven until meringue is light brown.
  6. Serve warm or at room temperature. Store in refrigerator.
Share Button

Tea Room Chicken Salad

Great Chicken Salad

I love me some chicken salad, but not just any chicken salad. I’m pretty picky when it comes to chicken salad. I don’t like pickles, but I don’t want any in my chicken salad, I like onions, but do not put them in my chicken salad, no eggs, no fruit, no nuts. I’m a white meat chicken girl so I typically don’t even order chicken salad out because it could have dark meat in it.

This chicken salad has six ingredients and is the most delicious chicken salad I’ve ever had. Depending on my time limit, I either roast my chicken or cook it in a crockpot. I think that cooking the chicken, drizzled with a little olive oil and sprinkled with salt and pepper gives the best flavor. However, I like cooking it in the crockpot for several hours for maximum tenderness. I prefer these two methods over boiling the chicken…just a personal thing. I think you get the best flavor from bone-in chicken breasts, and I prefer to pick the chicken from the bones after it has cooled slightly rather than chopping my chicken.

This recipe is my “go-to” recipe when I’m taking something to a friend that has had a baby or been sick. If they are the “fruit and nut” chicken salad type just add it on the side.

 

Tea Room Chicken Salad
 
Author:
 
Ingredients
  • 2 c. mayonnaise
  • ¾ c. chopped celery
  • 1 tbsp. mustard
  • ¼ tsp. poppy seeds
  • ½ tsp. salt
  • 10 c. cubed cooked chicken
Instructions
  1. Cook chicken, cool slightly and shred. Mix all ingredients together and refrigerate.
Share Button

Italian Cream Soda

This is such a refreshing treat and one of Wesley’s favorites.  He’s been sick for the past few days so I bought the ingredients to make him a few sodas.  He likes vanilla, but feel free to make any flavor you like.

 

5.0 from 1 reviews
Italian Cream Soda
 
Author:
 
Ingredients
  • ¼ c. fat free half-and-half
  • 4 tbsp. vanilla syrup
  • ½ c. club soda
  • Ice
Instructions
  1. Put ice cubes in glass. Add half-and-half and vanilla syrup and stir. Top with club soda, stir to combine.
Share Button